Diglycerides of fatty acids are harmful. E471 Mono- and diglycerides of fatty acids
Mono- and diglycerides of fatty acids (E471) are one of the most popular food stabilizers.
Widely used in the production of dairy products and ice cream. Artificial fats, derived mainly from glycerin and natural fatty acids, are mainly of vegetable origin, but animal fats can also be used. The product is essentially a mixture of various substances, with a structure similar to partially digested natural fat.
There are no known side effects of use. The body processes them like any other fat. Individual components are also formed naturally in the body during the digestion of regular fat.
Food stabilizer E471 Mono- and diglycerides of fatty acids belongs to the group of food additives, the main area of application of which is the industrial production of food products. The distinctive features and properties of the food stabilizer E471 Mono- and diglycerides of fatty acids include the ability to maintain and improve the level of viscosity and consistency of finished food products.
It is noteworthy that the food additive E471 is considered the most popular and widely used of all stabilizers of this group. The special properties of the food stabilizer E471 Mono- and diglycerides of fatty acids are especially widely used in the manufacture of dairy, fermented milk and any other products based on milk.
As a stabilizing agent and emulsifier, E471 is of absolutely natural origin - it is an additive based on plant fatty acids, thanks to the use of special processing processes. For example, as an emulsifier, E471 allows you to combine substances that, by definition, are considered immiscible.
The most common food products that contain food stabilizer E471 Mono- and diglycerides of fatty acids are margarines, ice cream, milk sauces, curd creams, mayonnaise, yoghurts and other products with a high percentage of fat.
As you know, artificial fats obtained from glycerin often serve as a good alternative to similar substances of animal origin. As for E471, this additive is a mixture of substances that have a similar structure to natural fats, so it is often included in cookies, crackers and crackers.
Harm from food stabilizer E471 Mono- and diglycerides of fatty acids
For use in industry, the food additive has documentary permission in the EU countries, the Russian Federation and Ukraine, as it is considered practically harmless. However, its permissible daily intake is unknown, so harm to the food stabilizer E471 Mono- and diglycerides of fatty acids with excessive consumption is quite likely.
The human body absorbs E471 like absolutely any fat, regardless of origin. Due to the fact that this additive is used primarily in the manufacture of products with a high percentage of fat, experts strongly recommend that people who have liver disease, as well as dysfunction of the biliary tract, refrain from consuming such food products.
Regarding the harm of the food stabilizer E471 Mono- and diglycerides of fatty acids, which is associated with the occurrence of allergic reactions, it can be argued that this substance is completely hypoallergenic.
Emulsifiers and company
Substances whose E-code begins with the number 4 are emulsifiers, thickeners and stabilizers. They are used to give the finished product with unstable properties the desired consistency, to mix substances that are insoluble in each other, etc. Most of them are of plant origin.
- Food emulsifiers. Substances that make it possible to mix immiscible components and create an emulsion that is also stable. What are these immiscible ingredients? The most common example is fat and water. The latter is included in many fatty products - mayonnaise and other sauces, margarine, and due to emulsifiers it is evenly distributed and does not conflict with the base. In nature, fatty acids and lecithin act as emulsifiers. E-shki with such properties are synthesized from natural products and are absolutely harmless to the body.
- Food thickeners. These substances increase the viscosity of the finished product. Just like emulsifiers, they maintain the stability of emulsions. And they are also of natural origin. They are used in the production of jellies, jams, confitures, marmalade, ice cream, and in the production of sausage. The most common thickeners are pectin and agar.
- Food stabilizers. These include gelling agents, densifiers, water-retaining agents, foam stabilizers and clouding agents. Thanks to stabilizers, products retain their properties - consistency, density, natural color, etc. – for a long time without changes. They are often used in the production of meat and sausage products. May not be as harmless as emulsifiers and thickeners. Thus, some of the stabilizers are carcinogenic.
All these substances make the products exactly what we are used to. Thick and appetizing jam, easy-to-spread margarine, tender ice cream that melts in your mouth, homogeneous sausage with a pleasant pink color are the merit of emulsifiers, stabilizers and thickeners.
E481. Food additive sodium stearoyl-2-lactylate (E481)
Additive E481 is called sodium stearoyl-2-lactylate (Sodium stearoyl-2-lactylate, Sodium stearoyl lactate, SSL). In Russia it is permitted.
Previously, this additive was called sodium lactylates and also included sodium oleyl lactylate - this compound was removed from the approved list in 2010.
To synthesize this compound, lactic acid (E270) and stearic acid, often of plant origin, are used. To do this, a chemical reaction is carried out between them with further neutralization with sodium carbonate or sodium hydroxide. Ready-made sodium stearol lactate is a light yellow powder or grayish-white, yellowish-white wax with a specific odor and slightly soapy taste. It does not dissolve in cold water; it forms a dispersion in warm water, but it dissolves well in alcohols, hot oils and fats.
In the food industry, RFon is used as an emulsifier and stabilizer in the following products: fat emulsions, bread, bakery and confectionery products, desserts, chewing gum, instant rice, breakfast cereals based on cereals and potatoes, canned meat, powders for preparing hot drinks, alcoholic beverages. drinks up to 15% alcohol, dietary mixtures and fruit mustard.
Once in the human body with these products, the E481 supplement is easily absorbed and metabolized without any side effects. Its lack of toxicity has been proven by the results of various studies. And the maximum permissible daily intake is set at 20 mg/kg of weight.
It can also be part of various cosmetic products: creams, scrubs, lipsticks, ointments.
E475
ESTERS OF POLYGLYCEROL AND FATTY ACIDS E475
Technological functions Emulsifiers, defoamers, dispersing agents.
Synonyms Polyglycerides; English polyglycerol esters of fatty acids, polyglycer-ides; German Polyglycerinester von Speisefettsauren, Polyglyceride; fr. polyglycerides.
Empirical formula C27H53O8 (triglyceryl monostearate).
Mol. m. 505.70 (triglyceryl monostearate).
Composition An ester of polycondensed glycerol, predominantly diglycerol, with food-grade fatty acids. May contain added sodium salts up to 6%.
Appearance Oily viscous liquid from light yellow to amber color; As the proportion of glycerol increases, the esters become harder and more brittle, so that some can be ground into tan to brown powders
Physico-chemical properties They have a wide melting range, because are a mixture of different isomers. Chorus. sol. in alcohols, hydrocarbons; Wed sol. in warm water, warm oils; unsolvable in cold water, cold glycols.
Natural source In used frying fats.
Preparation by condensation of glycerol or addition of glyceride to glycerol and transesterification of the (purified) product with fats or esterification with free fatty acids. Impurities: mono-, di- and triglycerides, free glycerol and free polyglycerol.
Metabolism and toxicity Polyglycerol esters are broken down by enzymes, and free polyglycerols are excreted from the body through the kidneys.
Hygienic norms: DSP 25 mg/kg body weight per day. There are no dangers according to GN-98. Codex: allowed as emulsifiers for margarines in amounts up to 5 g/kg, low-fat margarines up to 10 g/kg individually or in combination with other emulsifiers. In the Russian Federation they are allowed as emulsifiers in beverage whiteners in amounts up to 500 mg/kg; in egg products in amounts up to 1 g/kg; in sugary confectionery products, desserts in quantities up to 2 g/kg; in analogues of milk and cream, in fat emulsions, in chewing gum, in bakery and flour confectionery products, in emulsified liqueurs, in dietary mixtures for weight loss in amounts up to 5 g/kg; in biologically active food additives in quantities according to TI (clause 3.6.35 of SanPiN 2.3.2.1293-03).
Application Increasing the hydrophilic fraction of (poly)glycerol in the emulsifier molecule increases the HLB value to 6-11. Resistance to hydrolysis and temperature influences is sufficient for the use of polyglycerol ethers in aqueous systems and allows them to be boiled and sterilized, but polyglycerol ethers are unstable in relation to lipophilic enzymes. Areas of use:
— pre-emulsified fats and other baking agents used in baked goods and fillings (5-20 g/kg);
— margarines, semi-fat margarines, mayonnaise, liquid mixtures for ice cream and other fat emulsions (5-10 g/kg of fat);
—ready-made dishes, spicy sauces (1-3 g/kg);
—frying fats, table fats, oils, margarines as antifoaming agents and crystallization retarders;
— Flavors and bases for drinks to facilitate the dispersion of citrus oils.
Other areas of application: as an emulsifier in cosmetics (creams, lotions, etc.), as well as in soil treatment products, in the leather industry; For technical purposes, esters with a higher content of free polyglycerols than solvents are often used.
Application:
Artificial fats derived from glycerin can serve as an alternative to animal fats. The most widely used mono- and diglycerides of fatty acids
obtained in the manufacture of: margarines, ice cream, mayonnaise, yoghurts and various products with a high fat content, the
E-471
is often included in crackers, cookies and crackers.
The distinctive features and properties of the food stabilizer E-471
Mono- and diglycerides of fatty acids
include the ability to preserve and improve the level of viscosity and consistency of finished food products.
Additive E-471
is considered the most popular and widely used of all stabilizers of this group.
The International Food Standards allow the use of mono- and diglycerides of fatty acids as an emulsifier in 15 food standards:
- margarines, GMP soups, chocolate and cocoa products in quantities up to 15 g/kg;
- milk powder and cream powder up to 2.5 g/kg;
- food for infants up to 1.5-15 g/kg;
In the Russian Federation, cocoa and chocolate products, pasteurized cream, and instant rice are allowed in quantities in accordance with TI (clauses 3.1.1, 3.1.8, 3.1.12 SanPiN 2.3.2.1293-03);
- in jams, jellies, marmalades and other similar products, including low-calorie products in amounts up to 10 g/kg (clause 3.1.6 of SanPiN 2.3.2.1293-03);
- in non-emulsified vegetable and animal oils and fats (except for oils obtained by pressing and olive oil), including those specifically intended for culinary purposes in quantities up to 10 g/l (clauses 3.1.13, 3.1.14 SanPiN 2.3.2.1293- 03);
- as a filler carrier in fruit glazing agents, dyes and fat-soluble antioxidants in quantities according to TI (clause 3.16.17 of SanPiN 2.3.2.1293-03).
Mono- and diglycerides are relatively inert substances and in most cases are used only in activated form (in powder form obtained by spray drying on a suitable carrier or hydration). The active ingredients are in most cases only monoglycerides. They can be hydrated with hot water, which produces jelly-like pastes in which water is coordinately bound. These pastes contain 20-40% monoglycerides.
By adding 0.5% distilled monoglycerides to the dough, a more stable dough is provided (resistant to mechanical stress and temperature), better gas retention (gluten enhancement), fine, uniform pore formation, dough elasticity, greater specific volume of bread, prolongation of freshness and savings in fat in butter products. products. In fats, margarines, mayonnaises, creams, the addition of 0.5-5% monoglyceride is used for easier and more uniform emulsification of the aqueous phase, maintaining a stable emulsion under unfavorable storage conditions, eliminating the “greasy” taste, and facilitating further processing, especially into foamy products.
In confectionery products, fatty glazes and other coatings, monoglycerides can facilitate whipping, slow the separation of fats, and reduce stickiness.
In meat and dairy products, monoglycerides can prevent or slow down the separation of the fat layer.
In ice cream and desserts, solid monoglycerides improve overrun and foam stability, and monoglycerides of unsaturated fatty acids act as antifoaming agents.
With direct transesterification of fats with glycerol, a reaction mixture is obtained containing 40-60% monoglycerides and 30-50% diglycerides. When monoglycerides are distilled off, products containing up to 80% diglycerides remain. These products are used as antifoaming agents, mainly as auxiliaries in technology.
Other applications of E-471
except for the food industry: in cosmetics, plant care products and animal feed as an emulsifier and as a component of fats.
Mono and diglycerides of halal fatty acids. E471 – Mono- and diglycerides of fatty acids
The substance that occupies one of the many positions in the table of classification of food additives labeled E 471 is called Mono- and diglycerides of fatty acids.
This substance has a natural-synthetic origin and stabilizer properties.
Origin: natural-artificial;
Additive category: stabilizer;
Danger: zero level, that is, there is no danger;
Synonymous names: E 471, “mono- and diglycerides of fatty acids”, glycerol monostearate, E-471, “mono-diglycerides of fatty acids”, “mono- and diglycerides of fatty acids”, mono- and diglycerides of fatty acids, “Mono- and diglycerides of fatty acids", glycerol monostearate, mono-diglycerides, "mono- and diglycerides of fatty acids", mono-diglycerides of fatty acids, mono and diglycerides.
general information
A food additive labeled E 471 in food production plays the role of an emulsifier and stabilizer at the same time. To obtain it, natural (vegetable or “artificial”) fatty acids undergo processing. The raw materials themselves (these fatty acids) are mainly taken from glycerol.
Effect on the body
Harm
E 471 is similar in its chemical structure to natural fat, which is partially absorbed in the human body. Accordingly, this supplement, when ingested by the body, is absorbed without residue, 100%, like other fats.
In this regard, conclusions were made about the complete harmlessness of the supplement for humans.
In addition, it has been revealed through numerous studies that E 471 is a hypoallergenic substance.
The only caution for consuming products with this additive is that E 471 significantly increases the caloric content of the entire product. Therefore, people prone to obesity and obesity should not abuse such products.
Benefit
Despite the natural origin of this substance, no particularly beneficial qualities for the human body were found in it.
Usage
In food production, the additive with number E 471 is used for such products as: cookies, ice cream, mayonnaise, yoghurt, crackers, chocolate, dry cream, margarines, jellies, jams, baby food mixtures, products based on cocoa powder. In addition, E-471 is added when baking bread and other rich products.
The additive acts as an emulsifier in cosmetic production, in the production of animal feed and mixtures for processing agricultural plants.
Legislation
Since this type of additive is recognized as absolutely safe for humans, it has been included in the lists of approved products for use in food products in all countries.
general information
E 476 is a compound of fatty acids. It is made from castor oil, which in turn is made from the African castor bean, or more precisely, its seeds.
Increasingly, genetically modified products are used in the production of polyglycerol.
The methods for obtaining the additive are purely chemical. E 476 is the result of interesterification of ricinol acids. The substance called polyricinoleate in its finished form has a viscous liquid consistency and a yellow color.
What does E471 consist of? Description of the emulsifier E471, its mechanism of action
In its natural state, the substance is formed during the breakdown of fats from food, as an intermediate element in the absorption of products. As for the synthetically produced product, the production of mono- and diglycerides of fatty acids is based on plant fatty acids: it is these raw materials that are specially processed to obtain a dietary supplement. In this case, fatty acids can be of both plant origin (most often soybean oils are used) and animal origin. The structure of the substance is similar to the fats found in food, so it is absorbed by the body in a similar way. The process of producing the E471 additive occurs due to the transesterification of free fats with the participation of glycerol molecules.
The appearance of mono- and diglycerides may vary. The substance obtained from saturated acids is usually in a solid state: it is powder, flakes, granules, wax, white or cream-colored and odorless. Glycerides of unsaturated acids have a liquid state: they are oils of a transparent consistency. Color – from ocher-yellow to brown.
The substance does not react with water, but it dissolves completely in ethyl alcohol and benzene.
Due to its structure, the additive allows you to mix components that in their normal state would not be able to form a homogeneous mixture, for example, water and oil.
In addition, it increases the density and viscosity of the raw material, increases the shelf life of the raw material itself and all its derivatives.
Characteristic:
Mono- and diglycerides of fatty acids
are stabilizing substances used to maintain and improve the viscosity and consistency of food products. And also as an emulsifier, for mixing immiscible components of products, such as fat and water.
In nature, mono- and diglycerides of fatty acids
are an intermediate product formed during the breakdown of fats from food.
Moreover, these acids can be of both vegetable (from soybean oil) and animal origin. Monoglycerides and diglycerides of fatty acids
are similar in structure to partially digested natural fat, so the body processes this emulsifier like all natural fats.
Externally Mono- and diglycerides of fatty acids
look depending on the type of acid.
Saturated fatty acid glycerides are white to cream colored, odorless solids (powder, wax, flakes or granules). And glycerides of unsaturated fatty acids have a more liquid consistency - these are oils with a color ranging from yellow to brown. Mono- and diglycerides of fatty acids
are not soluble in water, but are soluble in ethyl alcohol, benzene and chloroform.
Method of obtaining E-471
is the transesterification of fats in the presence of free glycerol. Molecular distillation can be used to separate monoglycerides, increasing their content in the mixture to 90-95%. Impurities are: neutral fats, free glycerol, free fatty acids, unsaponifiable fats, polyglycerol esters.
Emulsifier mono and diglycerides of fatty acids are harmful. Characteristic
Additive E 471 (mono- and diglycerides of fatty acids or stearic glycerides) is a close relative of soft soap in chemical composition.
The substances included in its composition are hydrogenated fats.
They are obtained from vegetable fats, densified by bombardment with hydrogen atoms.
Contain at least 30% alpha monoglycerides and may contain other isomeric monoglycerides such as di- and triglycerides, free glycerol, free fatty acids and moisture.
Improve consistency, increase viscosity and increase shelf life of food products.
They have both synthetic and natural bases.
The main material for the production of E 471 is soybeans.
The starting material is obtained in part or in whole from genetically modified plants.
Such plants are grown in large quantities in Argentina and the USA.
The European Union imports most of its soybeans from these countries.
Some companies process raw material exclusively from conventional soybeans.
However, it is technically impossible to strictly separate conventional soybeans from genetically modified soybeans at all stages of processing.
Consequently, even those raw materials that are declared to be GMO-free contain small amounts of genetically modified material.
Appearance
Varies from pale yellow to light brown oily liquid.
In solid form they are flakes, powders or granules.
Solubility
This substance does not dissolve in water.
At a temperature of +50 degrees it dissolves in ethanol and toluene.
Why is emulsifier E471 dangerous?
Dye E471 is an absolutely safe food additive; it is approved for use in many countries around the world. Very well absorbed in the intestines. The substance is added to baby food because it is considered hypoallergenic. However, you need to monitor the child’s weight. There is a risk of excess weight in a baby who regularly eats such a product.
Studies of mono- and diglycerides of fatty acids have shown that they are not able to cause much harm to the human body. If, of course, you observe moderation in food and do not abuse products that contain the emulsifier E471. Relatively harmless and not causing food allergies, it does not have a maximum permissible dosage, which many manufacturers use successfully these days.
Of course, this “eating food” does not have a direct negative effect on the human body, however, due to the presence of an emulsifier, the fat content and calorie content of absolutely any product increases significantly. Therefore, it is best for people who are overweight to avoid using them. In addition, it has been proven that mono- and diglycerides of fatty acids inhibit metabolic processes in the body, which leads not only to the formation of fatty deposits, but also to disruption of the functioning of such vital organs as the liver, kidneys and pancreas.
E475. Food supplement Polyglycerol and fatty acid esters (E475)
An additive called Polyglycerol and fatty acid esters is known under code E475. It can also be recognized by the following synonyms: Polyglycerol esters of fatty acids, Esters of polyglycerides and fatty acids, Polyglycerides, Polyglycerides.
These compounds are formed independently in fats after frying. And they are artificially synthesized during a chemical reaction between fatty acids and Glycerol (E422). The appearance of the resulting substance depends on the proportion of glycerol in them. If it is small, then it is a viscous oily liquid of light yellow color, and the higher its content, the harder and more brittle the finished substance, so it is often ground to a yellowish-brown powder. Polyglycerides have good solubility in alcohols and hydrocarbons, moderate solubility in warm oils and warm water, and low solubility in cold water and cold glycols.
In the Russian food industry, the E475 additive is permitted and is used for better mixing of products of different consistencies, i.e. as an emulsifier. It can be found in milk and cream analogues, fat emulsions, flour and sugar confectionery products, bakery products, desserts, chewing gum, egg products, beverage whiteners, emulsified liqueurs, dietary mixtures for weight loss, dietary supplements, and also in dyes and fat-soluble antioxidants.
In the body, this supplement is broken down into simpler components (mono- and diglycerides and fatty acids), and then absorbed similarly to natural fats using an enzyme contained in saliva. Based on the results of studies conducted in the UK, it was found safe for humans, and is permitted in many countries around the world. But it is recommended to consume no more than 25 mg/kg body weight per day.
Polyglycerides can also be used in the production of cosmetics, soil treatment products, for technical purposes and in the leather industry.
How is the food supplement obtained and in what form is it added to food?
Emulsifier and stabilizer used to make ice cream
The main area of application of the food component E471 is food production:
- A substance is added to the dough to make the mass resistant to high temperatures, to improve the properties of gluten and increase gas formation. The additive allows you to increase the weight and volume of the product and significantly extend the shelf life.
- By adding the component to pasta, sticking during the manufacturing process is avoided and its elasticity is increased.
- When preparing ice cream, cream, desserts, creams, the additive stabilizes the foam that forms during whipping and improves the consistency of the mass.
- The additive is used for the preparation of fats, oils, margarine, mayonnaise to give the product the desired structure and better mixing of the main components. In addition, the substance eliminates rancidity and ensures long-term storage of the product.
- Confectionery and chocolate products with the help of the E471 additive have better stickiness.
Often the E471 component is used for some fruits to protect them from spoilage.
In other areas, the E471 substance is used in the manufacture of baby food products, cosmetics, and in the pharmaceutical industry.
The full name E-471 sounds like mono- and diglycerides of fatty acids. Mono- and diglycerides are a product of the breakdown of dietary fats. They are digested and absorbed in the same way as natural fats.
In this video, experts explain how this additive increases the fat content of the product and why products containing it still need to be limited.
Forms in which manufacturers purchase and use additives:
- scales
- powder
- balloons
- pills
- viscous liquid
The emulsifier does not have a natural taste or smell. The color varies from yellow-brown to white.
